Sausage Sandwich Recipe

Mix sausage

Place 1/3 lb ground pork in a mixing bowl. Add kosher salt, black pepper, smoked paprika, ground coriander, garlic powder, and crushed fennel seeds. Mix thoroughly with your hands or a spoon until spices are evenly distributed and the meat becomes slightly tacky, about 1–2 minutes.

Add jalapeño components

Stir in the finely minced half jalapeño and sliced green onion. If you prefer more heat, add the optional 1/2 tsp hot sauce. Mix until the add-ins are evenly distributed.

Form patty

Shape the seasoned pork into a single patty roughly 1/3 lb in weight and about 1/2 to 3/4 inch thick so it fits the bun. Press a slight dimple in the center with your thumb to prevent bulging while cooking.

Heat a skillet or cast-iron pan over medium heat. Add 1 tsp neutral oil or a small pat of butter and let it warm until shimmering, about 30 seconds.

Place the sausage patty in the pan. Cook without moving for 3–4 minutes until well browned on the bottom. Flip and continue cooking for another 3–4 minutes, or until internal temperature reaches 160°F (71°C) for ground pork. If using cheese, place the slice on the patty during the last 30–60 seconds and cover the pan briefly to melt.

Remove the patty and transfer to a plate to rest for 2 minutes. This helps juices redistribute and prevents bun sogginess.

While the patty rests, split the Martin's potato bun and spread 1/2 tsp softened butter evenly on the cut sides.

Toast the buttered bun cut-side down in the still-warm skillet for 30–45 seconds until golden and slightly crisp. Remove from heat.

On the bottom bun, spread 1 tsp yellow mustard (or your preferred condiment). Place the rested sausage patty (with melted cheese if used) on the bun.

Top the patty with optional pickled jalapeños and 1/4 cup (or 1/4 cup loosely packed) lettuce or arugula if desired. Cap with the top bun.

Serve immediately while warm.